Tomato Mozzarella Salad in 5 Minutes

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Table of contents:

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How to Make Tomato Mozzarella Salad

Ingredients

• 2-3 Roma tomatoes, cut into wedges
• Small Handful of cherry tomatoes, cut in half
• 200g mozzarella (large ball or small mozzarella pearls)
• Fresh basil
• Extra Virgin Olive Oil
• Balsamic Vinegar 
• Salt and black pepper (to taste)

Equipment

• Wooden Cutting Board
• Chef Knife
• Large Serving platter
• Salad serving spoons

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Step-by-Step Instructions

Step 1 – Prepare the Dressing

• Add a splash of olive oil and balsamic vinegar to a large serving platter. 
• Season lightly with a little salt and cracked black pepper. 

Step 2 – Prepare the Salad

• Wash the tomatoes, then cut them into wedges (bite-sized), and add them to the plate. 
• Halve the cherry tomatoes, and sprinkle them around the plate. 
• Tear the mozzarella ball into small pieces and lay over the tomato wedges. 

Step 3 – Season and Serve

• Add some fresh basil on top, and drizzle everything with a little more olive oil.
• Season to taste with salt and some freshly cracked black pepper, and serve!

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Cooking Tips:

• Use a variety of tomatoes for extra color and flavor
• Use good quality extra virgin olive oil, trust us, you WILL notice the difference. 
• Use good-quality balsamic vinegar, not the balsamic glaze (it’s too sweet for this recipe)
• Go easy on the seasoning; a little goes a long way to bring out the salad flavors. 
• Prepare this salad right before serving; it goes soggy if prepared too far in advance. 

Serving Suggestions:

This salad is great by itself as a light and refreshing meal. It’s a go-to dinner option when it’s too hot to cook and you want something refreshing, yet filling. It’s also versatile and is a great side dish alongside your favorite main meal, such as grilled meat, seafood, or fish. 

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Origin of Tomato Mozzarella Salad

The Tomato Mozzarella Salad, also known in Italian as Insalata Caprese, originates from the island of Capri in southern Italy. It’s believed to have been created in the early 20th century, possibly as a patriotic nod to the Italian flag—with red (tomatoes), white (mozzarella), and green (basil). 🇮🇹

Originally served as an appetizer or light starter, Caprese salad exemplifies the Italian philosophy of cooking: using simple, high-quality ingredients to let natural flavors shine. Traditionally, it’s made with fresh buffalo mozzarella, sun-ripened tomatoes, basil, and a drizzle of extra virgin olive oil, sometimes finished with a touch of sea salt or balsamic vinegar.

Over time, this humble dish has become a global summer favorite, thanks to its refreshing taste, ease of preparation, and elegant appearance. 

Traditional Caprese Salad Recipe

We have a few variations of the traditional caprese salad recipe here:

• Authentic Caprese Salad recipe – Insalata Caprese
• Caprese Pasta salad recipe – Insalata di Pasta Caprese

How does this recipe differ from Insalata Caprese

While it maintains using simple, high-quality ingredients to let natural flavors shine, we have adjusted the presentation of this recipe and offered it in a more relaxed fashion. Another variation is the dressing: By adding the dressing directly to the serving platter, the salad ‘swims’ on top of the dressing, adding flavor and visual appeal. 

Best Tomatoes to Use

For a Tomato Mozzarella Salad (Caprese), the best tomatoes are ones that are ripe, juicy, and full of flavor—since the dish is raw and simple, quality matters most. We suggest using fresh, ripe tomatoes that are sourced locally and ideally grown organically. 

Use a variety of tomatoes to give your salad more interesting colors and flavors. 

Here are the top picks:

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1. Heirloom Tomatoes

• Why: Bursting with flavor, colorful, and often slightly sweet with a complex taste.
• Best For: Rustic or visually striking salads.
• Tip: Slice thick and pair with fresh mozzarella for maximum wow factor.
  

2. Vine-Ripened Tomatoes (Tomatoes on the Vine)

• Why: Consistently juicy and flavorful if truly ripened on the vine.
• Best For: Everyday Caprese salads.
• Tip: Look for firm flesh and a strong tomato aroma.
  

3. Campari Tomatoes

• Why: Small, sweet, and low in acidity.
• Best For: Bite-sized or layered salads.
• Tip: Great balance of sweetness and acidity.
  

4. Roma (Plum) Tomatoes

• Why: Firmer and less watery—good if you want less juice in the salad.
• Best For: Clean, uniform slices.
• Tip: Choose ripe but slightly soft ones for best flavor.
  

5. Cherry or Grape Tomatoes

• Why: Sweet, pop-in-your-mouth freshness, no slicing needed.
• Best For: Mini mozzarella balls or skewered Caprese appetizers.
• Tip: Halve them to release juices and let them soak up olive oil or balsamic.
  

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✅ Pro Tip:

Always use tomatoes that are room temperature, not straight from the fridge—they’re more flavorful that way.

Best Mozzarella to Use

Use fresh, creamy, and mild types of mozzarella, allowing the flavors of the tomato and basil to shine. We highly recommend you get acquainted with your local Italian food grocer and request fresh mozzarella (not the store-bought packaged type) –  Trust us, you’ll notice the difference in quality and flavor. 

If you’re at a push to source good quality (fresh mozzarella), opt for store-bought buffalo mozzarella over the typical cow’s milk mozzarella. 

Some suggestions below:

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🧀 Best Types of Mozzarella for Tomato Mozzarella Salad

1. Fresh Buffalo Mozzarella (Mozzarella di Bufala)

• 🐃 Made from: Water buffalo milk (mostly in Campania, Italy)
• 🏆 Best for: Traditional, rich, creamy texture with a tangy flavor
• 💡 Tip: Softer and more delicate than cow’s milk mozzarella—pairs beautifully with ripe heirloom tomatoes.
  

2. Fior di Latte (Fresh Cow’s Milk Mozzarella)

• 🐄 Made from: Cow’s milk
• 🍽️ Best for: Sweeter, milder flavor—great for everyday Caprese salads
• 💡 Tip: Slightly firmer than buffalo mozzarella, but still moist and silky.
  

3. Bocconcini / Ciliegine (Mini Mozzarella Balls)

• 💡 Tip: Toss gently with olive oil and herbs for bite-sized freshness. 
• ⚪ Size: Bite-sized (bocconcini) or cherry-sized (ciliegine)
• 🥗 Best for: Cherry tomato salads, skewers, or deconstructed Caprese

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No-Cook Salad Recipe

This recipe is part of our No-Cook Summer Salads series. You can find more delicious and easy-to-make salad recipes here:

• Fresh & Healthy Horiatiki Greek Salad 🥬
• Panzanella Salad – Tuscan Tomato and Bread Salad 🇮🇹 🍅 🥖
• Shredded Chicken Salad | Healthy + No-Mayo Salad Recipe
• Watermelon Salad with Feta Cheese
• Tabbouleh Salad (Easy Lebanese Recipe)

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🍅🧀 Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value (DV)
Calories	~220 kcal	11%
Protein	~10 g	20%
Total Fat	~17 g	22%
• Saturated Fat	~6.5 g	33%
Cholesterol	~25 mg	8%
Carbohydrates	~6 g	2%
• Fiber	~1.5 g	5%
• Sugars	~4 g	—
Sodium	~250 mg (varies)	11%
Calcium	~200 mg	15%
Iron	~0.6 mg	3%
Potassium	~300 mg	6%
Vitamin C	~10 mg	11%
Vitamin A	~600 IU	12%

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🔍 Ingredients Used in Estimate

• 2.5 Roma tomatoes (~250g)
• 100g cherry tomatoes
• 200g fresh mozzarella (50g per serving)
• 1 tbsp extra virgin olive oil per serving (~13.5g fat)
• ~1 tsp balsamic vinegar per serving
• Salt & pepper: minimal impact unless added heavily
  

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✅ Summary

This salad is:

• Rich in healthy fats (from olive oil)
• A good source of protein and calcium (from mozzarella)
• Low in carbs, making it suitable for low-carb or Mediterranean diets

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FAQs – Tomato Mozzarella Salad